Plantain & Yam Kalan Recipe – Authentic Onam Sadhya Vegetable Curry

Last Updated on 2 months by Neha Deshmukh

Plantain & Yam Kalan Recipe – Authentic Onam Sadhya Vegetable Curry

Introduction

Oh, Kalan! Just the name brings back memories of bustling Onam Sadhya spreads at my grandmother’s house. This subtly spiced, creamy vegetable curry is a cornerstone of the traditional Kerala feast, and honestly, it’s good enough to enjoy any time of year. It’s a little different from your typical Indian curry – the yogurt base gives it a lovely tang, and the coconut adds a sweetness that’s just divine. I’m so excited to share my version with you!

Why You’ll Love This Recipe

This Plantain & Yam Kalan isn’t just delicious; it’s surprisingly easy to make. It’s a wonderful way to experience the flavors of Kerala cuisine without spending hours in the kitchen. Plus, it’s a fantastic way to sneak in some veggies! The combination of plantain and yam is so comforting, and the tempering adds a beautiful aromatic touch.

Ingredients

Here’s what you’ll need to create this Kalan magic:

• 2 Plantain
• 250 grams Elephant foot yam (Chenai Kizhangu)
• 0.5 tsp Pepper powder
• 1 tsp Chilli Powder
• A generous pinch Turmeric powder
• 1.25 cup Yogurt/Curd
• As required Salt
• 0.33 cup Grated Coconut
• 1 tsp Cumin seeds
• 3 Green chilli
• 1 tbsp Coconut oil
• 1 tsp Mustard seeds
• 0.5 tsp Fenugreek seeds
• 1 Red chilli
• Few Curry leaves

Ingredient Notes

Let’s talk ingredients! A few things make this recipe special:

• Elephant Foot Yam (Chenai Kizhangu): This is the yam for authentic Kalan. It has a slightly nutty flavor and a wonderful texture. It can be a little sticky when raw, but don’t worry, the cooking process takes care of that. If you absolutely can’t find it, you can substitute with regular yam, but the flavor won’t be quite the same.
• Coconut: Coconut is the heart and soul of Kerala cuisine. Freshly grated coconut is best, but frozen grated coconut works in a pinch. The coconut paste adds richness and a subtle sweetness that balances the spices beautifully.
• Green Chillies: I use regular green chillies, but you can adjust the quantity depending on your spice preference. Bird’s eye chillies will give it a real kick!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, peel and chop the plantain and yam into medium-sized pieces. This makes them cook evenly.
2. Now, let’s make the coconut paste. Grind the grated coconut, cumin seeds, and green chillies into a smooth paste. A little water helps it along.
3. Whisk the yogurt/curd until it’s smooth and set it aside. This prevents it from splitting during cooking.
4. Time for the pressure cooking! Add the plantain and yam to your pressure cooker along with the pepper powder, chilli powder, turmeric powder, and salt. Add enough water to cover the vegetables. Pressure cook for 1 whistle.
5. Once the pressure has released, check the vegetables. They should be tender but not mushy. If there’s excess water, evaporate it over medium heat.
6. Lightly mash the cooked vegetables. You don’t want a completely smooth puree – a little texture is nice.
7. Reduce the heat to low, add the whisked curd, and simmer gently until the mixture thickens. Stir frequently to prevent sticking.
8. Stir in the ground coconut paste and cook for another 1-2 minutes. This helps the flavors meld together. Remove from heat.
9. Now for the tempering! Heat coconut oil in a separate pan. Add the mustard seeds and let them splutter. Then add the fenugreek seeds, red chilli, and curry leaves.
10. Pour this fragrant tempering over the Kalan and give it a good stir.

Expert Tips

• Don’t overcook the vegetables in the pressure cooker. You want them tender, but still holding their shape.
• Simmering the Kalan on low heat is key to preventing the curd from splitting.
• Taste and adjust the seasoning as needed. Everyone’s palate is different!

Variations

• My Family’s Touch: My aunt always adds a small piece of ginger to the coconut paste for an extra layer of flavor.
• Sweet Potato Kalan: Swap out the yam for sweet potato for a slightly sweeter version.
• Vegetable Medley: Feel free to add other vegetables like pumpkin or carrots.

Vegan Adaptation

To make this Kalan vegan, simply substitute the yogurt with coconut yogurt. It won’t have exactly the same tang, but it will still be delicious!

Gluten-Free Adaptation

This recipe is naturally gluten-free! Just double-check that your spices are sourced from a gluten-free facility if you have a severe allergy.

Spice Level Adjustment

Love a bit of heat? Add an extra green chilli or a pinch of cayenne pepper to the coconut paste. Prefer it milder? Reduce the amount of chilli powder or remove the red chilli from the tempering.

Onam Sadhya Specific Preparation

For Onam Sadhya, Kalan is traditionally made a day ahead. This allows the flavors to develop even further. It’s also served slightly warm, not piping hot.

Regional Variations (if any)

While Kalan is primarily a Kerala dish, you might find slight variations in different households. Some people add a pinch of asafoetida (hing) to the tempering for a more complex flavor.

Serving Suggestions

Kalan is best served warm with steamed rice. It’s a staple in the Onam Sadhya feast, alongside dishes like sambar, rasam, and thoran. It also pairs well with roti or appam.

Storage Instructions

Leftover Kalan can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

What is Kalan and where does it originate from?

Kalan is a traditional Kerala dish, a vegetable curry made with a yogurt and coconut base. It’s a key part of the Onam Sadhya feast and is known for its subtle flavors and creamy texture.

Can I use a different type of yam instead of Elephant Foot Yam?

While Elephant Foot Yam is the most authentic choice, you can substitute with regular yam if needed. The flavor will be slightly different, but it will still be tasty.

How can I adjust the consistency of the Kalan?

If the Kalan is too thick, add a little water or coconut milk to thin it out. If it’s too thin, simmer it for a few more minutes to allow it to thicken.

What is the best way to grind the coconut paste for an authentic flavor?

Using freshly grated coconut is ideal. Grind it with a little water and the other ingredients until it forms a smooth paste. A traditional stone grinder gives the best results, but a blender or food processor works too.

Can this be made ahead of time?

Yes! Kalan actually tastes better when made a day ahead, as the flavors have time to meld.

Is it possible to make this without a pressure cooker?

Absolutely! You can cook the plantain and yam in a pot on the stovetop until tender. It will take longer, but it’s still delicious.